1 Heat most of the oil in a pan. Fry the onion for 10 mins un­til start­ing to caramelise, then add the po­tato and fry for a fur­ther 8 mins un­til the edges are be­gin­ning to crisp. Add the curry pow­der, most of the nigella seeds, some sea­son­ing and a splash of wa­ter. Cook for 1-2 mins, then scoop the mix­ture onto a plate. Wipe out the pan with kitchen pa­per.

2 In­crease the heat and add the re­main­ing oil to the pan. Add the eggs, sea­son, then use a spat­ula to stir a few times. Leave to cook for 30 sec­onds. Pile the po­tato fill­ing onto one side of the omelette while the top is still a lit­tle soft. Fold the omelette over to cover the fill­ing and cook for 1-2 mins, if you like your omelette set all the way through. To serve, top with a driz­zle of yo­gurt or raita and some chilli sauce, if you like.